Flavor← the wheel
Blueberry
Fruit & berry· berry
What it is
Blueberry is the berry of Vaccinium species, shrubs native to North America.
What it tastes like
On the nose: grassy-green, rose, floral, spicy. Among its measured molecules: methyl 2-methylbutyrate, 1-octen-3-one, (3Z)-3-hexenal, 2-undecanone, 2-nonanone.
What goes with it
- Cilantroboth carry cis-3-hexen-1-ol, grassy-greencite
- Cantaloupeboth carry cis-3-hexen-1-ol, grassy-greencite
- Nectarineboth carry cis-3-hexen-1-ol, grassy-greencite
Salt and acid
Salt
0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce
Sodium 1 mg per 100 g — USDA FoodData Central 171711.
Acid
Acid not measured yet.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Blueberry + Strawberry
both carry geraniol, rose (67 of 338 carry it)
- Blueberry + Prosecco
both carry geraniol, rose (67 of 338 carry it)
- Blueberry + Pineapple
both carry ethyl 2-methylbutyrate (12 of 338 carry it)
15 of 222 compounds on file carry a paper the library can cite.
hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
mean 134.4, range 44.7–287.2 across ripening stages — Farneti et al. 2017, Frontiers in Plant Science (Table 1, Aldehydes, row 'Hexanal')1-pentanolaromaalcoholreads as mild odor (PubChem)Measured in 18 of 338 ingredients.cite
mean 6.0, range 1.9–12.1 across ripening stages — Farneti et al. 2017, Frontiers in Plant Science (Table 1, Alcohols, row 'Pentanol')linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite
mean 105.7, range 11.6–193.2 — the most abundant monoterpene reported — Farneti et al. 2017, Frontiers in Plant Science (Table 1, Monoterpenes, row 'Linalool')ethyl isovaleratearomaesterMeasured in 10 of 338 ingredients.cite
mean 8.0, range 0.0–76.1 across ripening stages — Farneti et al. 2017, Frontiers in Plant Science (Table 1, Esters, row 'Ethyl isovalerate')2-undecanonearomaketonereads as strong odor (PubChem)Measured in 9 of 338 ingredients.cite
mean 2.3, range 0.0–7.6 across ripening stages — Farneti et al. 2017, Frontiers in Plant Science (Table 1, Ketones, row '2-Undecanone')2-nonanonearomaketoneMeasured in 9 of 338 ingredients.cite
mean 2.7, range 0.0–11.6 across ripening stages — Farneti et al. 2017, Frontiers in Plant Science (Table 1, Ketones, row '2-Nonanone')methyl 2-methylbutyratearomaesterMeasured in 4 of 338 ingredients.cite
mean 0.1, range 0.0–2.3 across ripening stages — Farneti et al. 2017, Frontiers in Plant Science (Table 1, Esters, row 'Methyl-2-methyl butanoate')alpha-terpineolaromaalcoholreads as floral, lilac (PubChem)Measured in 54 of 338 ingredients.cite
mean 9.8, range 2.0–17.0 across ripening stages — Farneti et al. 2017, Frontiers in Plant Science (Table 1, Monoterpenes, row 'α-Terpineol')ethyl 2-methylbutyratearomaesterMeasured in 9 of 338 ingredients.cite
mean 0.7, range 0.0–8.9 across ripening stages — Farneti et al. 2017, Frontiers in Plant Science (Table 1, Esters, row 'Ethyl-2-methyl butanoate')nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
average modified frequency 36.3%; panel descriptors 'Herb-like (5), Fruity (2), Sweet (2), Floral (2), Citrus (2), Pungent-sharp (2)' — Forney et al. 2022, Foods (Table 3, row 'Nonanal')1-octen-3-onearomaacidMeasured in 6 of 338 ingredients.cite
mean 2.3, range 0.9–4.1 across ripening stages — Farneti et al. 2017, Frontiers in Plant Science (Table 1, Ketones, row '1-Octen-3-one')geraniolaromaalcoholreads as sweet rose odor (PubChem)Measured in 26 of 338 ingredients.cite
mean 1.9, range 0.3–7.2 across ripening stages — Farneti et al. 2017, Frontiers in Plant Science (Table 1 (Volatile compounds detected by SPME-GC-MS in blueberry fruits at different ripening stages), Monoterpenes, row 'Geraniol')(3Z)-3-hexenalaromaaldehydeMeasured in 7 of 338 ingredients.cite
mean 176.3, range 1.6–508.7 across ripening stages — Farneti et al. 2017, Frontiers in Plant Science (Table 1, Aldehydes, row '(Z)-3-hexenal')cis-3-hexen-1-olaromaalcoholreads as powerful grassy-green odor (PubChem)Measured in 21 of 338 ingredients.cite
mean 34.4, range 1.1–147.1 across ripening stages — Farneti et al. 2017, Frontiers in Plant Science (Table 1, Alcohols, row '(Z)-3-hexen-1-ol')2-HexenalaromaaldehydeMeasured in 31 of 338 ingredients.cite
mean 632.4, range 201.8–1206.9 — the most abundant aldehyde reported — Farneti et al. 2017, Frontiers in Plant Science (Table 1, Aldehydes, row '(E)-2-hexenal')
On file, no cited source yet ✳
These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.
- syringaresinolphenol
- vaccihein Aphenol
- 4-Glucogallic acidsugar
- 3-feruloylquinic acidacid
- (4R)-3-[(S)-hydroxy-(4-hydroxy-3-methoxyphenyl)methyl]-4-[(4-hydroxy-3-methoxyphenyl)methyl]oxolan-2-one
- Petunidin 3-(6-O-acetylglucoside)flavonoid
- 4-Hydroxy-trans-cinnamic acid (1S,3R)-1-methyl-3-hydroxybutyl esteracid
- 3-D-Galactopyranosyloxy-5,7-dihydroxy-2-(3,4-dihydroxyphenyl)-1-benzopyryliumflavonoid
- carvacrolphenolreads as thymol odor (PubChem)
- oleanolic acidacid
- syringic acidphenol
- isobutylbenzenehydrocarbon
- (4R,9aR)-Octahydro-4-methyl-2H-quinolizin-2-onenitrogen compound
- alpha-terpinyl acetateterpenoid
- terpinen-4-olalcoholreads as pine (PubChem)
- 2-(3,4-Dihydroxy-5-methoxyphenyl)-3-(beta-D-galactopyranosyloxy)-5,7-dihydroxy-1-benzopyryliumflavonoid
- toluenehydrocarbonreads as sweet, pungent, benzene-like odor (PubChem)
- Peonidin-3-galactosideflavonoid
- terpinoleneterpenoidreads as terpene taste (PubChem)
- 2-tridecanoneketone
- matairesinolphenol
- 1-penten-3-olalcohol
- delphinidin 3-arabinoside cationflavonoid
- cyanidin 3-arabinoside cationflavonoid
- malvidin 3-arabinoside cationsugar
- (2R,3R,4S)-2-(3,4-dihydroxyphenyl)-2-[[(2S,3R)-2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3,4-dihydro-2H-chromen-3-yl]oxy]-3,4-dihydrochromene-3,4,5,7-tetrolflavonoid
- Cyanidin 3-(6''-acetyl-galactoside)flavonoid
- Procyanidin B2flavonoid
- 3-[(2S,3R,4R,5S)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxy-2-(3,4-dihydroxyphenyl)-5,7-dihydroxychromen-4-oneflavonoid
- nonacosaneacid
- Glucogallinester
- delphinidin(1+)flavonoid
- cyanidin cationflavonoid
- Methyl beta-D-fructofuranosidesugar
- Caffeoylglucoseacid
- (4S,9aR)-4-methyl-octahydroquinolizin-2-onenitrogen compound
- Cyanidin 3-b-L-arabinosideflavonoid
- Malvidin 3-O-(6''-p-coumaroyl-glucoside)flavonoid
- 4-hydroxybenzoic acidacid
- folic acidacid
- [6-[2-(3,4-dihydroxyphenyl)-5,7-dihydroxychromenylium-3-yl]oxy-3,4,5-trihydroxyoxan-2-yl]methyl (E)-3-(4-hydroxyphenyl)prop-2-enoatesugar
- 3-beta-D-galactopyranosyloxy-5,7-dihydroxy-2-(3,4,5-trihydroxy-phenyl)-chromenyliumflavonoid
- (E)-4-Hydroxy-3-methoxycinnamic acid 4-O-|A-D-glucopyranosideacid
- 1-o-p-Coumaroyl-beta-d-glucosesugar
- petunidin-3-O-glucosideflavonoid
- peonidin-3-O-glucosideflavonoid
- 2-acetylfuranfuran
- (2R,3R,4S,5R)-2-[[(1S,2R,3R)-7-hydroxy-1-(4-hydroxy-3,5-dimethoxyphenyl)-3-(hydroxymethyl)-6,8-dimethoxy-1,2,3,4-tetrahydronaphthalen-2-yl]methoxy]oxane-3,4,5-triol
- alpha-tocopherolterpenoidreads as little or no taste (PubChem)
- delphinidin 3-O-(6-O-acetyl-beta-D-glucoside)flavonoid
- (2S,3R,4S,5R,6S)-2-[5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)chromenylium-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triolflavonoid
- (2S,3S,4R,5R,6S)-2-[5,7-dihydroxy-2-(4-hydroxy-3-methoxyphenyl)chromenylium-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triolflavonoid
- (2R,3S,4R,5S)-2-[2-(3,4-dihydroxy-5-methoxyphenyl)-5,7-dihydroxychromenylium-3-yl]oxyoxane-3,4,5-triolflavonoid
- (2S,3R,4S,5R,6S)-2-[5,7-dihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)chromenylium-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triolflavonoid
- (2R,3R,4R,5S)-2-[2-(3,4-dihydroxyphenyl)-5,7-dihydroxychromenylium-3-yl]oxyoxane-3,4,5-triolflavonoid
- cis-ferulic acidacid
- Malvidin 3-(6''-acetyl-galactoside)flavonoid
- Petunidin 3-(6''-p-coumaroyl-glucoside)sugar
- Quercetin 3-O-xylosyl-glucuronideflavonoid
- Quercetin 3-O-glucosyl-xylosideflavonoid
- 7-Oxomatairesinol
- 4-[(2R,3S)-2-ethyl-3-[hydroxy-(4-hydroxy-3-methoxyphenyl)methyl]pentyl]-2-methoxyphenol
- Protocatechuic acid 4-O-glucosidephenol
- cyanidin 3-O-(6-O-acetyl-beta-D-glucoside)ester
- delphinidin-3-O-(6-p-coumaroyl)glucosidephenol
- malvidinflavonoid
- (+)-isolariciresinolalcohol
- Isopentylbenzene
- (2R,3R,4R,5S)-2-[5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)chromenylium-3-yl]oxyoxane-3,4,5-triolflavonoid
- (1S,4S,5R,8S,10S,13S,14R,16R,17S,18R,19S,20R)-10,16-dihydroxy-4,5,13,19,20-pentamethyl-24-oxahexacyclo[15.5.2.01,18.04,17.05,14.08,13]tetracosan-23-oneterpenoid
- (2R,3R,4R,5R)-2-[2-(3,4-dihydroxy-5-methoxyphenyl)-5,7-dihydroxychromenylium-3-yl]oxyoxane-3,4,5-triolflavonoid
- Cyanidin 3-O-(6''-dioxalyl-glucoside)flavonoid
- 5-hydroxy-3-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-2-(3,4,5-trihydroxyphenyl)chromen-7-oneflavonoid
- procyanidin C1flavonoid
- WCGUUGGRBIKTOS-GZORQOLYSA-Nterpenoid
- acetaldehydealdehydereads as pungent, fruity odor (PubChem)
- Chlorogenic acidphenol
- 6-methylheptylbenzene
- DL-malic acidacid
- p-Coumaroyl-D-glucoseacid
- (3R,4S,5R,6R)-3,4,5,6,7-pentahydroxy-1-(3,4,5-trihydroxyphenyl)heptane-1,2-dione
- Myricetin 3-arabinosidesugar
- beta-sitosterolalcohol
- 2-[2-(3,4-Dihydroxy-5-methoxyphenyl)-5,7-dihydroxychromenylium-3-yl]oxyoxane-3,4,5-triolflavonoid
- 2-[5,7-Dihydroxy-2-(3,4,5-trihydroxyphenyl)chromenylium-3-yl]oxyoxane-3,4,5-triolflavonoid
- limoneneterpenoidreads as pleasant lemon-like (PubChem)
- 2-[5,7-Dihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)chromenylium-3-yl]oxyoxane-3,4,5-triolflavonoid
- Feruloyl glucoseacid
- 3-beta-D-Arabinopyranosyloxy-5,7-dihydroxy-2-(3,4-dihydroxyphenyl)-1-benzopyryliumflavonoid
- chromium
- benzaldehydealdehydereads as burning aromatic taste (PubChem)
- Malvidin 3-O-arabinosideflavonoid
- Delphinidin 3-O-arabinosideflavonoid
- caffeic acidacid
- coumaroyl(3-OMe)(-2)Glcacid
- 3-[3-Hydroxy-4-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyphenyl]prop-2-enoic acidacid
- citric acidacidreads as strongly acidic taste (PubChem)
- myrceneterpenoidreads as pleasant (PubChem)
- 4-coumaric acidacid
- eugenolphenolreads as odor of cloves (PubChem)
- 4-Hydroxybenzoic acid glucosidephenol
- 4-[(3S,3aR,6aR)-3-(4-hydroxy-3-methoxyphenyl)-1,3,3a,4,6,6a-hexahydrofuro[3,4-c]furan-6-yl]-2,6-dimethoxyphenol
- lariciresinolalcohol
- oeninflavonoid
- gallic acidacid
- 4-hydroxybenzoic acidphenol
- 4-Hydroxy-trans-cinnamic acid (1S,3R)-1-methyl-3-(beta-D-glucopyranosyloxy)butyl esteracid
- arctigenin methyl ether
- Nortrachelogenin
- arbutinsugar
- cyanidin 3-O-β-D-glucosideflavonoid
- keracyanin cationflavonoid
- cyanidin 3-O-beta-D-galactoside(1+)flavonoid
- petunidinflavonoid
- pulegoneterpenoidreads as pleasant odor, midway between peppermint and camphor (PubChem)
- theogallinalcohol
- delphinidin 3-O-glucoside cationflavonoid
- petunidin 3-O-beta-D-glucosideether
- malvidin 3-O-beta-D-glucosideether
- Peonidin-3-glucosideflavonoid
- cyanidin 3-O-(6-O-malonyl-beta-D-glucoside)flavonoid
- resveratrolphenol
- ferulic acidacid
- 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
- 10-methyl-1-undeceneacid
- DL-malic acidacidreads as sour taste (PubChem)
- quercetinflavonoid
- quercitrinflavonoid
- β-caroteneterpenoid
- neochlorogenic acidacid
- isoquercetinflavonoid
- rutinflavonoid
- kaempferolflavonoid
- zeaxanthinterpenoid
- cryptoxanthinterpenoid
- luteinterpenoid
- hyperosideflavonoid
- myricetinflavonoid
- Myricitrinflavonoid
- 1-caffeoyl-beta-D-glucosephenol
- 4-p-Coumaroylquinic acidacid
- ellagic acidphenol
- Astragalinflavonoid
- geranyl formateester
- 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4S,5R)-3,4,5-trihydroxyoxan-2-yl]oxy-2,3-dihydrochromen-4-oneflavonoid
- Quercetin-3-D-xylosideflavonoid
- (2S,3S,4R,5R)-2-(hydroxymethyl)-2-methoxyoxane-3,4,5-triolsugar
- allo-ocimeneacid
- cineroloneterpenoid
- 2-(4-methylcyclohexyl)prop-2-en-1-olterpenoid
- vitamin Cacidreads as pleasant, sharp, acidic taste (PubChem)
- malvidin-3-O-beta-D-galactosideflavonoid
- (2S,3R,4S,5R,6R)-2-[[2-(3,4-dihydroxy-5-methoxyphenyl)-5,7-dihydroxy-2H-chromen-3-yl]oxy]-6-(hydroxymethyl)oxane-3,4,5-triolflavonoid
- Secoisolariciresinol-sesquilignan
- Quercetin 3-O-acetyl-rhamnosideflavonoid
- (2S,3S,4S,5R)-2,5-bis(hydroxymethyl)-2-methoxyoxolane-3,4-diolsugar
- petunidin 3-arabinoside cationflavonoid
- o-coumaric acidacid
- 3'-hydroxycinnamic acidacid
- p-coumaric acidacid
- trans-β-iononeterpenoidreads as warm woody, dry, and fruity odor (PubChem)
- alpha carotene (stereochemistry specified)terpenoid
- neralterpenoid
- nerolalcoholreads as sweet rose (PubChem)
- trans-5-O-(4-coumaroyl)-D-quinic acidacid
- ursolic acidacid
- Quinic acidacid
- secoisolariciresinol
- trans-caffeic acidphenol
- thymolphenolreads as aromatic odor (PubChem)
- ethanolalcoholreads as burning (PubChem)
- (E/Z)-ferulic acidacid
- protocatechuic acidacid
- delphinidin-3-O-(6-p-coumaroyl)glucosidephenol
- peonidin 3-O-(6-O-acetyl-beta-D-glucoside)ether
- (+)-sesamin
- Conidendrin
- β-amyrinalcohol
- α-amyrinalcohol
- [6-[2-(3,4-dihydroxyphenyl)-5,7-dihydroxychromenylium-3-yl]oxy-3,4,5-trihydroxyoxan-2-yl]methyl (E)-3-(4-hydroxyphenyl)prop-2-enoateflavonoid
- (+)-pinoresinolphenol
- monotropeinterpenoid
- cumeneterpenoidreads as sharp, penetrating, aromatic odor (PubChem)
- Cyanidin-3-O-arabinose chlorideflavonoid
- 3-hydroxybenzoic acidacid
- Peonidin-3-O-alpha-arabinopyranosideflavonoid
- carveolterpenoid
- p-cymeneterpenoidreads as mild pleasant odor (PubChem)
- Malvidin 3-(6-acetylglucoside)flavonoid
- Malvidin 3-O-(6''-p-coumaroyl-glucoside)flavonoid
- 2-(3,4,5-Trihydroxyphenyl)-3-(D-galactopyranosyloxy)-5,7-dihydroxy-1-benzopyryliumflavonoid
- 2-pentanoneketone
- 1-hexanolalcoholreads as fatty, fruity (PubChem)
- heptanalaldehydereads as fatty taste (PubChem)
- stearyl alcoholalcoholreads as bland (PubChem)
- icosaneacid
- vanillic acidacid
- Lariciresinol-sesquilignan
- 2-methyl-3H-furan-2-carbaldehydeterpenoid
- shikimic acidacid
- Cyanidin 3-O-xylosideflavonoid
- ethyl acetateesterreads as fragrant odor (PubChem)
- 3-O-feruloyl-D-quinic acidacid
- 4-O-beta-D-glucosyl-trans-4-coumaric acidacid
- glutinolalcohol
- 3-p-Coumaroylquinic acidacid
Sources
- Farneti et al. 2017, Frontiers in Plant Science
- Forney et al. 2022, Foods